Sweet And Sour Bean Salad Recipes

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Steps:

• Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon.

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

Steps:

• Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
• Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
• Pour over bean mixture, toss gently to coat.
• Cover and chill 8 hours.
• Garnish with a celery leaf, if desired.

Steps:

• Mix ingredients and chill.

Steps:

• Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
• Add the oil and celery.
• In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
• Bring to a boil and pour over the vegetables.
• Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
• Cover the bowl and refrigerate at least 4 hours before serving.
• The salad will be best if kept refrigerated 24 hours before serving.
• Drain and reserve the liquid before serving; it will keep for several days.
• The reserved liquid can be poured over the leftovers.
• Add more sugar, if you like. Enjoy!

Steps:

• Place the cooked kidney beans in a large non-reactive bowl.
• In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
• Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.